Looks good! So you only let the dough ferment for 30 min RT then cold ferment for 24 hr and it’s good to bake after?

@PizzaBro212

2 ай бұрын

Sorry I wasn’t clear. Ferment for 30 minutes after mixing. Then shape dough ball and put in fridge for 12-24 hours, then rest at room temp for about 3-6 hours (depends on room temperature), until dough ball has nearly doubled in size, then shape and bake. I’ve got a video coming out in a couple days I’ll let you know in the video exactly how long each segment of dough making was.

@318android3

2 ай бұрын

@@PizzaBro212 perfect thank you!

Thanks for sharing your experiment! Any update on this? You mentioned maybe scaling back the yeast and jump starting the fermentation before refrigerating? Thanks.

@PizzaBro212

2 ай бұрын

Hey, yes, the following week I did a video where I went back to my original .5 g instant yeast (per 12" dough ball) and just let it raise a bit longer, and it is perfect. The dough is stretchy and strong. And the crust is light weight and chewy. I don't notice much difference (or any difference) if I let it rise before the fridge or after. For example one day I might let it rise for 1 hour then put it in the fridge, and let it rise 3 hours the next day after taking it out of the fridge. Then the next time, I may put it in the fridge immediately after shaping, and let it rise for 4 hours after taking it out, and I get the same result as the first time (although now that I think about it I should do a side-by-side experiment to see if there is any nominal difference). It's hard to put in a recipe how long the dough should rise for because so many factors influence it, such as freshness of yeast, room temperature, and especially how hot the water is. Using room temperature water may require me to rise the dough for a total of 5 hours at room temp (either before or after fridge, or a combination thereof), whereas using hot water (around 100°) may only require a total of 3 hours rise at room temp. And of course the room temp will greatly affect that also. The main thing I'm looking for is to let the dough ball rise to about 2x in size (a little under if anything), and no large gas bubbles in the dough ball. Make sense?

@markgreer6585

2 ай бұрын

@@PizzaBro212 Thanks! I'll give your increased salt recommendation a try.

@PizzaBro212

2 ай бұрын

@@markgreer6585 awesome, let me know how you like it.

Nice experiment! No oil in the dough?

@PizzaBro212

3 ай бұрын

Yes, I put 2 g of olive oil in each dough ball (ingredients are in the description). Thanks.

Can you really taste fractional percentages of salt in a dough pizza with salted tomatoes and salted mozzarella? 🤔

@PizzaBro212

2 ай бұрын

Yes, absolutely. It makes the whole pizza taste a bit saltier. And of course it makes a big difference when I’m eating just the rim of the crust. Give it a try and let me know what you think.